The Future Is Upcycling
We turn spent grains into nutritious and aromatic flours. In fact, we have developed a completely new category of innovative food ingredients by upcycling spent grains.
Spent grains are leftover grains from the brewing industry. Breweries remove the starch from grains such as barley, wheat, or rye and convert it to sugars to brew beer. After extracting the starch, the grains, now called spent grain, have become a byproduct.
Where brewers see something, they just need to get rid of, we see an untapped resource that is just waiting to be upcycled and make its way into the food system again.
Spent grains taste good, are packed with aroma and nutrients, and there is plenty of it!
We Are Changing The Food System
Agrain has developed a method to keep spent grains in the food system. By upcycling them, we create spent grain flour with a significantly better environmental footprint and nutritional benefits than traditional baking flour.
Spent grain is one of the biggest side streams in the food industry. Every year around the globe around 40 million tons of spent grain are produced as a byproduct of brewing beer.
That’s 40 million tons of potential food!
Some of it is used for animal feed, some for biomass, and some is simply just wasted. In a world where resources are dwindling, the climate is changing, and hundreds of millions of people face high levels of food insecurity every day, we have no other choice than to rethink our food system and come up with innovative solutions to make the most of every single grain.
Use 1 kg of spent grain flour, save 2m² of agricultural land.
It takes 2 square meters of agricultural land to make 1 kg wheat flour. It takes 0 square meters of agricultural land to make 1 kg spent grain flour.
1 KG WHEAT FLOUR
1 KG SPENT GRAIN
“Spent grain flour from various types of beer production can contribute with distinct characteristics to the finished bread. For example, you can go completely natural with Pilsner spent grain flour: Close your eyes and imagine standing in the middle of a ripe grain field on a warm August day. With just 10 percent of spent grain flour added, you achieve a bread with the most beautiful golden colour and an unparalleled flavour."
Our Promise
By upcycling spent grains into aromatic and versatile flours, we ensure an environmentally
friendly utilisation of valuable resources and create delicious and nutritious ingredients for your baked goods.
SUSTAINABLE
It takes ca. 2 squared metres of farmland to produce 1 kg of conventional flour. That’s 2 squared meters you save when you use 1 kg of Agrain spent grain flour instead.
CULINARY
Each flour is unique depending on if the grains come from a Pilsner, IPA, or Stout brew.
The different aroma profiles and colours will bring your culinary creations to the next level.
NUTRITIOUS
Spent grain flour is rich in fibres and protein.
This is due to the grain compositions and that starch got extracted so there is more space for good nutrients.
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